Sausage and broccolini high-protein pasta

Name: Sausage and broccolini high-protein pasta recipe
Yield: 4
Ingredients: 400g chickpea or lentil pasta; 2 bunches of broccolini, trimmed and halved; 6 good-quality sausages; 200g grape tomatoes; 150g store-bought pesto; 25g shaved parmesan

Rate now

Jump to recipe

by Shannon Harley

delicious. team

Oct 01, 2020

"Get creative with some good quality gluten-free butchers’ snags by removing them from their casing and turning them into mini-meatballs. Pair with a pulse pasta and snatches of veg for a simple and nourishing dinner." – Shannon Harley

400g chickpea or lentil pasta
2 bunches of broccolini, trimmed and halved
6 good-quality sausages
200g grape tomatoes
150g store-bought pesto
25g shaved parmesan

Method

1.

Trim and halve the broccolini.
2.

Cook the pasta in a large pan of boiling water, according to packet directions, adding the broccolini for the final 2 minutes of cooking time. Drain and reserve 60ml (1/4 cup) cooking liquid.
3.

Heat a large pan with olive oil over the grill and squeeze the sausage meat from the sausage casings to make mini meatballs about the size of a cherry tomato. Pan-fry the meatballs until golden brown and crisp, about 4-5 minutes.
4.

Add the tomatoes and cook for 2 mins or until heated through and just starting to soften. Add the pasta, broccolini, reserved cooking liquid and pesto and give everything a good stir to combine. Season and serve with grated parmesan if you’re feeling fancy.